Thai Street Noodles
There are as many different variations of Thai noodles as there are tacos recipes floating around. Different chefs, different areas of the country, different seasons. For this street noodle recipe, I wanted to make it as simple as possible, with ingredients that most people can get. Even if this means running into the Asian market on the other side of town.
One such ingredient would be the very important black soy sauce. It’s what makes this street noodle recipe work or taste authentic. So, if you do not have access to an Asian or market or can’t find one in town, you can order from Amazon or substitute with molasses .
I used shrimp as the protein for this noodle recipe, but you could easily substitute eggs for a vegetarian version or chicken breast for more substance.
Authentic Thai Street Noodles with Shrimp
- 1 package of thick rice noodles or thinner ones if that's all you can find
- 2 tablespoons dark soy sauce or molasses
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- 2 teaspoons white vinegar or lime juice
- 2 teaspoons sugar
- 2 tbsp water
- 1 tablespoon canola oil
- 1/2 pound of peeled and deveined shrimp
- 4 cups of sliced bok choy. About 3-4.
- 1 small red bell pepper
- 1/2 yellow onion
- 2 cloves of garlic
- 1 serrano pepper (optional for heat)
- 1 package of fresh basil
- 1 handful of fresh cilantro
- For the noodles, bring a large pot of water to a boil. Turn off the heat and add the noodles. Let the noodles sit for about 10 minutes. You'll want them al dente. Drain and rinse immediately with cold water.
- Make the sauce and mix well. Make sure the sugar is dissolved. Set aside.
- While the noodles are soaking, slice the onion and the red bell pepper. Then dice the pepper and mince the garlic.
- Heat a large wok or skillet to medium high heat. Add in the red bell pepper and onions. Season with a pinch of salt. Sauté for a couple minutes until they get soft. Add in the pepper and garlic. Sauté for another minute or two. This is one of those times that it's ok for the garlic to get a little brown. Next - add in the bok choy and shrimp. Sauté until the shrimp is pink and bok choy is wilted. Add in the noodles and about half of the sauce. Mix. Taste quickly and add in some more sauce to your liking. Finish by adding some fresh basil and cilantro.
Low Fat, Pescatarian, Dairy Free, Egg Free, Peanut Free, Tree Nut Free, Fish Free, Pork Free, Red Meat Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Alcohol Free